Time: 13 hours 15 minutes
Complexity: average
Servings: 12

After tasting a slice of this delicate chocolate cheesecake, your guests won't even guess it's dietary. Despite replacing most of the cream cheese with 1% cottage cheese and using reduced-fat cream cheese for the remaining cream cheese, the dessert's flavor hasn't diminished one bit, and its consistency remains silky smooth with a deep, truffle-chocolate flavor, achieved by mixing a little dark chocolate, cocoa powder, and instant espresso coffee.

Ingredients:

Cake

• 1 and 1/4 cups chopped chocolate graham crackers, 8 whole plates
• 2 tbsp. granulated sugar
• 2 tablespoons of water
• 1 tbsp melted butter

Filling

• 60 g dark chocolate, chopped
• 0.7 kg of cottage cheese 1%
• 220 g of 1/3 reduced fat cream cheese, room temperature
• 3/4 cup granulated sugar
• 0.5 cup cocoa powder
• 2 tbsp. flour
• 1 egg
• White of 2 eggs
• 2 tsp instant dry espresso
• 2 tsp vanilla extract
• Fresh raspberries and mint sprigs, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

crackers, sugar, butter, dark chocolate, cottage cheese, curd cheese, cocoa, premium flour, eggs, coffee, vanilla extract, raspberry, mint

We recommend

Preparation:

Step 1
• Position oven racks in the lower and upper thirds of the oven. Place a small baking dish on the lower rack and fill it with about 1/3 of the water. Preheat the oven to 325°F (160°C). Lightly spray a 9-inch springform pan with cooking spray and line the outside with foil to prevent leaks.
Step 2
• Cake: In a medium bowl, combine crushed graham crackers, sugar, water, and melted butter. Pour the mixture into the pan and press it into the bottom. Freeze for 15 minutes to firm up the crust while you prepare the filling.
Step 3
• Filling: Place the chocolate in a microwave-safe bowl. Microwave on medium power until melted, about 1 minute, depending on the power of your microwave. Stir until smooth. Pulse the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue beating, scraping down the sides of the bowl. Add the egg, egg whites, espresso, and vanilla and mix until combined. Add the melted chocolate and mix until fully combined. Pour the filling into the prepared crust.
Step 4
• Place the pan on the top rack of the oven and bake until the cheesecake is set and slightly jiggly in the center, about 50-55 minutes. Turn off the oven and leave the cheesecake inside for another hour. Then transfer the pan to a wire rack to cool and run a knife around the edges.
Step 5
• Let the cheesecake sit at room temperature for about 2 hours, then refrigerate for 8 hours or overnight. Let it sit at room temperature for about 1 hour before serving. For a beautiful presentation, slice the cheesecake with a hot, clean knife, wiping it clean after each cut. Serve each slice with fresh raspberries and a sprig of mint.

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